Et voila’, I finally managed to add the word “skinny” to one of my recipes! It took me a while, my dear friends. Not that my recipes are usually fatty and greasy. You know, I never go for stuff like bacon-wrapped stuffed sausage (also because I don’t eat meat) but I like my generous touch of grated Parmesan on my Arrabbiata and all the things that make life better such as olive oil and mozzarella.
There’s this demon in my life called pasta, there’s this endless love affair going on with flour that I would love to quit at some point. In this period of my life pizza is on my table even at breakfast, pasta is in my DNA (Shall I say I’ve got genes of pasta?) and a slice of bread with melted cheese on top strikes a chord making me light-hearted (but heavy somewhere else). It must be possible to follow a low carb diet but I ignore
The best I can do is to buy German bread (or Danish? Swedish?), whole grain rye bread, sometimes filled with hemp nuts, sometimes full of coarse grains that it takes me ages to chew. I usually cut a tomato and peppers in thick slices, spread the bread with hummus and season with salt and olive oil. It’s kind of good. When I want to make a more-than-a-meteorite dense slice of “black” bread taste wonderfully then I resort to Greek Yogurt. Believe me, if you got Greek Yogurt, you’re on the right track to make the best egg salad of your life without the calories of mayonnaise.
If you think about it, coating eggs with a creamy spread made with eggs (aka mayonnaise) is an operation of culinary “overabundance”. Just like my carbs on carbs meals or the British take on Italian food consisting of Lasagne with garlic bread. Instead, this healthy egg salad is good and yet balanced with the good fats from the avocado. As tasty as the unhealthy one, so that you won’t miss the mayo, I promise. An egg salad able to quench my carbs craving, a spread I could dollop on a green salad and eat even without the German bread. A great starting point for my carb detox plans.
- 3 eggs, boiled
- 3 tablespoons Greek Yogurt
- 1/2 avocado, chopped
- 2 tablespoons olive oil
- salt and pepper to taste
- Boil the eggs for 7-8 minutes.
- In a bowl, combine yogurt, olive oil, salt, black pepper to taste.
- Add chopped eggs and gently stir to combine all ingredients together.
- Serve in a sandwich or on crackers.